Lv11
26 积分 2025-11-30 加入
Multiscale approach to the characterization of the interfacial properties of micellar casein and whey protein blends and their effects on recombined dairy creams
5小时前
求助中
Tailoring whipped cream properties through fat composition design: Crystallization behavior and emulsion stability
5小时前
已完结
Effect of formulation on the emulsion and whipping properties of recombined dairy cream
5小时前
已完结
Preparation and characterization of camellia oil body-based oleogels loaded with (−)-epigallocatechin-3-gallate (EGCG)
5个月前
已完结
Hemp seed oil oleogels stabilized by a soy protein isolate‑sodium alginate complex: Structural characterization and kinetics model
5个月前
已完结
Construction of novel porous starch microparticles loaded with curcumin oleogel: Improving colon-targeted delivery potential of curcumin
5个月前
已完结
Influence of charged polysaccharides and zein nanoparticles on the interfacial and emulsification properties of Pickering emulsions
8个月前
已完结
A microfluidic and Langmuir approach to unveil the interplay between hydroxypropyl methylcellulose and zein nanoparticles on the stability of Pickering emulsions
8个月前
已完结
Recent insights into membrane separation technology for partitioning of nutritional components in dairy products - mechanism and applications
9个月前
已完结
An Overview of Membrane Technology in Dairy & Food Industry[J]. Novel Technologies in Food Science
9个月前
已完结
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